Tiger Prawn Spaghetti
with Chilli and Sun-Dried Tomatoes
Simple fresh flavours are combined in this dish to create something really special. Juicy prawns and tangy sun-dried tomatoes will transport you to the Mediterranean sunshine in the time it takes to cook spaghetti. Buon appetito!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
4
Garlic Clove
1
Flat Leaf Parsley
50
Sundried Tomatoes
1
Red Chilli
280
Tiger Prawns
(Contains Crustaceans)
2
Red Wine Vinegar
(Contains Sulphites)
2
Chopped Tomatoes
360
Wheat Spaghetti
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Pick the parsley leaves from their stalks and finely chop both (keeping them separate). Finely chop the sun-dried tomatoes. Halve the red chilli lengthways, remove the seeds and finely chop. Cut the tiger prawns in half lengthways.
Heat a good glug of oil in a frying pan on medium heat. Once hot, add the onion, garlic, sun-dried tomatoes and as much chilli as you dare! Season with a pinch of salt and a grind of black pepper. Cook until the onion is soft, about 5 mins.
Add the red wine vinegar, diced tomatoes, parsley stalks and a pinch of sugar (if you have some). Let the mixture simmer on medium-low heat for around 10 mins until you have a nice thick sauce.
Add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain the spaghetti in a colander.
Once the sauce has thickened, stir in the tiger prawns. Cook for 2-3 mins. TIP: The prawns are cooked when pink on the outside and opaque all the way through.
Combine the pasta and sauce. Sprinkle over most of the parsley leaves and toss everything together to mix thoroughly. Serve, sprinkled with the remaining parsley leaves. Enjoy!
